Effect of grafting on the tomato's yield, quality and main fruit components in spring forcing

Á. Pogonyi; Z. Pék; L. Helyes; A. Lugasi

doi:10.1556/aalim.34.2005.4.12

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Acta Alimentaria

Volume/Issue:: Volume 34: Issue 4

Effect of grafting on the tomato's yield, quality and main fruit components in spring forcing

Authors:

Á. Pogonyi

Á. Pogonyi Department of Horticulture and Technology, Szent István University H-2103 Gödöllő, Páter K. út 1. Hungary

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Z. Pék

Z. Pék Department of Horticulture and Technology, Szent István University H-2103 Gödöllő, Páter K. út 1. Hungary

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L. Helyes

L. Helyes Department of Horticulture and Technology, Szent István University H-2103 Gödöllő, Páter K. út 1. Hungary

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, and

A. Lugasi

A. Lugasi National Institute for Food Safety and Nutrition H-1097 Budapest, Gyáli út 3/a. Hungary

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Pages:: 453–462

Online Publication Date:: 01 Dec 2005

Publication Date:: 01 Dec 2005

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.34.2005.4.12

Keywords:: quality; grafting; tomato; acid; Brix°; carbohydrate

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Soil-born diseases often cause problems in vegetable forcing; this is because growers use greenhouses for the longest time possible. During the years several solutions have been found to displace chemical control. Grafting is a possible chemical free solution that shows several changes in plants thanks to the vigorous rootstock. In this study we examined the effect of grafting on the yield and fruit characteristics in tomato cultivar. Lemance F₁was used as scion and Beaufort as rootstock. Earliness, total yield, fruit weight and number of each graft combination were recorded. Moreover, the main fruit components such as Brix°, carbohydrate, acid and the carbohydrate/acid ratio were analysed. We harvested more yield from the grafted plants. The increase of yield was mainly caused by higher average fruit weight. Brix° and carbohydrate content were lower in the fruits on grafted plants than on ungrafted ones but there was no significant difference in acid content.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Rank by Impact Factor	Q4 (Food Science & Technology)
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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)